Chicken Tater Tachos

By May 20, 2018Recipes

Once again, I blame it on New Orleans.  It was late, we were hungry.  We needed food and we needed it fast.  Randomly, we wandered into 13 Monaghan.

What we found was ground breaking.

What we found was possibly one of New Orlean’s best kept secrets.

What we found was Tater Tot Nachos.

Who doesn’t love nachos?  Nachos can be topped with everything great.  Cheese, sour cream, pulled pork, chicken, jalapeños, salsa, etc.

And who doesn’t tater tots?  I mean, I try not to love them.  They aren’t the healthiest of potato dishes.  But, I have to admit, they are incredible.  So a marriage of the two: tater tots on the bottom topped with cheese, sour cream, pulled pork, chicken, jalapeños, salsa, etc???

My tacho of choice that night was the Srirachos, tots topped with chicken, cheddar cheese, jalapeños, cilantro, and sriracha ranch dressing.

The inspiration, Srirachos from 13 Monaghan


Naturally, I knew that I needed to try and recreate this epic meal.


Sriracho Tachos


Bag of Tater Tots

Prepare according to package directions.  Try to get as crispy as possible.

Boneless, Skinless Chicken Breast

Pat the chicken dry with paper towels. Season with salt and pepper.  Place on a sheet pan lined with aluminum foil.  Roast 19-21 minutes or until chicken is cooked through.  Shred chicken.  Don’t forget that it’s really easy to shred chicken using a heavy duty mixer.  (preferably a Kitchenaid) You get the perfect shred every time.

Diced Jalapenos (and unless you like raw jalapeños, I suggest roasting them first)

Shredded Cheese (for this I used shredded cheddar)

Ranch Dressing (recipe to follow)

  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk (I never buy buttermilk, I use the lemon juice and milk trick)
  • 2 Tablespoons dijon mustard
  • 2 teaspoons honey
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • pinch of cayenne pepper
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Sriracha sauce, to taste

In a small bowl, stir together the mayo, buttermilk, mustard, honey, oregano, garlic powder, onion powder, paprika, cayenne, salt and black pepper. Refrigerate until ready to use.

Assemble the Tachos.

The first layer will be the crispy tater tots.

Next, add the shredded chicken.

Then add your toppings: the jalapeños and the shredded cheese.  Throw it under the broiler for a few minutes to melt the cheese.

Add the Sriracha ranch and, if you’re feeling saucy, an extra dash of Sriracha.

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  







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